Peaches 'N Cream Pie

Peaches 'N Cream Pie

91 Reviews 8 Pics
Annette Richardson
Recipe by  Annette Richardson

“A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!”

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Ingredients

Adjust Servings

Original recipe yields 1 pie

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
  2. Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
  3. Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

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Reviews (91)

Rate This Recipe
Laura M.
48

Laura M.

Excellent and very easy to make. Be sure to use the NON-instant pudding though. Very few recipes call for NON instant pudding !

Shonda Mosby
36

Shonda Mosby

This was super yummy! I used instant pudding and it came out fine. Don't use too much peach juice in pie and just enough to loosen cream cheese & it will come out firm but moist, like a bread pudding texture on bottom and cheese cake on top.

LEZAO
30

LEZAO

This is a great summer treat to make. Don't just use peaches, try other fruits as well. I have pureed the peaches before applying them. As well as using rhubarb (sweetened) and strawberries sweetened.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 49.6 g
  • 16%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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